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  • October 18, 2021 1 min read

    Slightly sweet but high in flavors, this fig and date almond cake is gluten-free and vegan. It's also a great recipe for MUFFINS! 

    More great recipes from Kelly Ohnona on myorganicdiary.com

    Ingredients:

    • 2 cups oat flour
    • 2 cups almond flour
    • 1/4 cup flaxseed meal
    • 1 tsp baking soda
    • 1/4 cup maple syrup or honey (feel free to add another 1/4 cup if you like a sweeter dessert)
    • 6 dates, pitted and diced
    • 1 cup unsweetened non-dairy milk of your choice
    • 1 tbsp apple cider vinegar
    • 1/3 cup avocado or olive oil
    • 1/4 cup sesame + a little more for topping
    • 68 figs, quartered
    • 1/4 cup shaved almonds

    Directions:

    1. Preheat oven to 350F.
    2. Mix flours, flax meal and baking soda. Add maple syrup, dates, milk, oil and apple cider vinegar. Mix well until combined. Add sesame.
    3. Grease a 8″ springform pan or a round mold. Pour the batter and give the mold a light shake until the batter is equally spread out.
    4. Press the quartered figs on top of the cake. Sprinkle shaved almonds and sesame.
    5. Bake for 45-55min.
    6. Remove from oven and let chill. When cooled, serve right away or store in the fridge for up to 4 days.